【けんしろう/西麻布】Part1 1年でこの時期しか食べることが出来ない和牛の食べ比べ！これ以上の和牛を食べ比べ出来る焼肉店は他に存在しない！究極の但馬牛でEXILE SHOKICHIさんと一緒に悶絶

It smells so good. How is it? It's so good! Don't rush. It's so good. What kind of members are you going to eat today? Today, Last time, we ate Charai Yakiniku at Chikamitsu in Ginza. Chikamitsu is one of the Kenshiro groups. This is Sohonzan. At Kenshiro in Sohonzan, you can only eat it during this season It's the best course. Since we're going to eat it today, I'd like to invite the strongest members. At Kenshiro, you can learn about meat and cows. It's Hanafusa. It's a butcher shop. It's Mr. Kodai. It's Mr. Nakayama. Nice to meet you. It's my first time to eat with Mr. Nakayama. He's the second best. Lastly, It's Mr. Shokichi. Nice to meet you. You're here again. We're going to make brand beef. There's an interesting project like that. It's such an interesting program that I wonder if it's okay to be so maniac. We're doing a show called Otokotabi in Hokkaido regularly. I want to make brand beef. I want to make it. I'm going to make it with the name Hachimasa-gyu. I want to make it with Tajima-gyu. I'm studying it in various places. Today, I'm going to study it. It's not a joke. In three years, we're going to make the best food in Japan. We're going to make something that's not strange. I'm a wine freak. When I eat meat, I don't drink wine. Maybe it's just today. I'm serious today. I'm not drunk. I'm serious. I'll do my best. The second is the Kenshiro Group. Is this the Sori Original? That's right. I'm Chikashige. I'm serious today. I'm Kobe Matsuzaka. I'm Omi. I have a pimple. This is the 47-month-old Chateaubriand. This is the Chateaubriand of Junketsu Tajima. This is the Chateaubriand of Okazaki Bokujo. of Omiguchi. I see. This is the food of Tajima. That's right. It's beautiful. What's amazing today is that I keep saying Tajima. There are many brands of cows. The name of the brand is the cow that grew up in that area. Tajima is a breed. We're talking about it. It's a breed called Tajima-ushi in Hyogo Prefecture. In our opinion, there are only two types of Japanese cows. Tajima or other than Tajima. That's how much the bloodline is different. Today, I'm going to compare the food of Tajima. There are three types of fins at the bottom. This is a special Matsuzaka cow. that grew the bloodline of Tajima. In the middle, this is the Manyou cow grown by Taniguchi of Tottori. This Manyou cow has been growing for a long time. It's not Tajima. It's been a few years since I brought Tajima cows from Hyogo Prefecture. I'm going to make a pure Tajima Manyou cow. It was shipped for the first time this year. This is the best. This is Mr. Okasaki of Shiga. This is a very long-term legend that is used for Tajima cows. It's a pure Tajima Manyou cow it's a pure Tajima Manyou cow. Everything is Tajima, the ultimate. You can eat them all at once. This is the only season of the month. December is the season of beef. Everyone will produce good cows. The cows that are confident, The only place in the world where you can eat this kind of food I think this is the only place where you can do that, as far as I know. This is such a crazy meeting. But at the same time, it's such a beautiful meeting. It's a wonderful meeting. First, we're going to start with the 3rd order. Is the order starting? I'm getting nervous. Today, we're going to make a special Mastaka rib soup. We're going to marinate it for about an hour and a half. It's a sirloin sashimi. It's marinated with a little bit of sweet broth. On top of that, there's abalone. In the middle, there's the sirloin. I'm going to put it on the side of the fin. This sirloin is a little bit of a snake. It's delicious. The fat is so smooth. This smoothness goes well with rice. It's like a risotto. It goes well with rice. It's delicious. It's sweet. It's really hard to eat delicious meat. It's greasy. It's easy to eat. The texture of the abalone is really good. It's really good. It's amazing. It's the best all of a sudden. Thank you. I can feel the taste of meat. It's coming in a series. The taste of meat is really good. Next, I'm going to wrap it in laver and eat it. What kind of sirloin is this? This is the sirloin of the Man-yo-gyu. I'm going to beat the meat. I'm going to put it back in the oven for about an hour. Is this the Man-yo-gyu type? That's right. It's amazing. I'm going to wrap it in laver and eat it. I don't think anyone is going to eat today. I'm going to eat only delicious food. There's no grilled meat. The laver comes first and then the meat. I'm going to wrap it in laver and eat it. I don't think I can beat any kind of tuna. I'm going to get in trouble. The Man-yo-gyu is amazing. It's delicious. I don't know why, but I can't taste the fat. I don't want to taste the fat. It's amazing. Today is my turn. It's Kagoshima's turn. Today is Iwate's turn. It's a Japanese beef tongue and belly meat. It's got a seal on it. I saw it in Chikamitsu the other day. It's a tongue of God and a belly of God. It's the best quality in the Tokyo meat market. It's a tongue and belly that doesn't soak in water. This is the real black tongue. Even if it's hard, it's still delicious. It's a tongue of God. It's totally different. It doesn't smell at all. It's sweet because it's packed with meat. It's luxurious. It's hot. I'll start with the thick tongue. Thank you. I didn't put charcoal in this part. I didn't put charcoal in this part on purpose. Charcoal doesn't have too much firepower. So it's easy to grill even if it's thick. And then... Don't rush. I've seen it. Turn it over a few times. This is a delicious state. It's the same in a yakiniku restaurant. Even if you order a high-priced dish, it's not grilled well. I'm sorry if it's not delicious. It's a different firepower. I want to come again. It's a feeling of sinking. It looks really good. That's right. When I was grilling on the edge, I was aiming for the part that was close to the streaks. This part is more chewy, so it's more texture. I'm adjusting the way I put the fire. I can't touch it today. Mr. Ogei, when do you put it on a seared dish? I put it on a seared dish for the most special person among my acquaintances. It's delicious. I like this part the most. I can't feel the difference between the bottom part and the top part. It's heavy. The back part is the best. It's delicious. The back part is the best. It's a good flounder. It's amazing. The thickness of the flounder and the tension of the flounder make a sound. Do you understand? If you hold a flounder like that, it makes a sound. But I didn't soak the flounder in water, so it made a sound. It's amazing. The bottom of the flounder is delicious. I don't use sesame oil for the flounder. I extract the oil from the flounder. I fry onions and garlic at low temperature. It's amazing. It's delicious. It's amazing. I eat flounder. I have to be careful not to burn the onions. It's amazing. I changed the temperature of the onions. If possible, lower the temperature of the onions. It smells good. How is it? It's delicious. Flounder grilled flavor. It's perfect. It's delicious. It's really delicious. The triangle is perfect. The balance of power is perfect. It's delicious. It doesn't have a strong taste of meat. But, it has a strong taste. I can't lose to this delicious flavor. It's perfect. YouTube channel that conveys the deliciousness of Wagyu. Nikubaka's Wagyu channel. If you like meat, please subscribe to our channel. Please watch everything from the beginning. Let's watch it. Thank you very much. It's perfect. Please watch it. It's perfect.